Tunisian sabayon

Tunisian sabayon is a delicious egg-based ice cream, flavored with orange
blossom water, that is an adaptation of the original Italian version.

Servings: 10

Author:

Prep Time
20 minutes

Dessert

north african Tunisian

🧂 Ingredients

1 Separate the eggs.
2 Whisk the yolks with 5 tablespoons of sugar and the vanilla extract, until the
mixture becomes pale and frothy.
3 Add the oil slowly, and continue whisking to obtain a smooth and homogeneous
mixture.
4 Add the orange blossom water and mix.
5 Separately, beat the egg whites with the remaining sugar until stiff.
6 Fold one third of the egg whites into the yolks gently, then gradually combine
the remaining egg whites by folding without stirring.
7 Pour the mixture into individual ramekins or into a large pan and place in the
freezer for at least 8 hours.
8 Decorate with pistachios or crushed almonds.
9 Serve by itself, or with red berries, harissa hloua or bouscoutou (sponge cake).